A Here’s a recipe from “The Epicurious Cookbook” by Tanya Steele and the editors of Epicurious (Clarkson Potter, 2012). It calls for pita pieces as a filler, but many of the Epicurious members subbed -3/4 cup panko flakes.

To cook cakes: In 12-inch heavy nonstick skillet, heat oil over medium-high heat until it shimmers. Add salmon cakes. Cook, turning over once, for 6 to 7 minutes total or until golden and just cooked through.

Q My son loves the flourless chocolate cake served in so many restaurants. I’d like to make one for his birthday. Do you have a recipe?

A This cake will puff up while it bakes and then sink as it cools, creating a shallow bowl perfect for garnishing with raspberry jam and chocolate shavings or a drizzle of ganache and whipped cream. The recipe is from “Standard Baking Co. Pastries” by Alison Pray and Tara Smith (Down East Maine, 2012).

FLOURLESS CHOCOLATE CAKE

Makes 1 (9-inch) cake.

1 1/2 cups (6 ounces) chopped bittersweet chocolate

6 tablespoons unsalted butter

5 eggs, separated, room temperature

Pinch salt

1/3 cup sugar

1 1/2 teaspoons vanilla extract

3/4 cup plus 2 tablespoons almond meal (see shopper’s note)

To melt chocolate: In small saucepan, melt chocolate and butter together. Remove from heat. Allow to cool slightly.

To prepare egg whites: In bowl of stand mixer fitted with whisk attachment, whip egg whites and salt, beginning on low speed and gradually increasing speed to high, until egg whites become opaque and foamy. Gradually add sugar to egg whites. Continue whipping just until firm peaks form, being careful not to create stiff meringue. Transfer to another large bowl.

To cool cake: Remove cake from oven. Cool in pan on wire rack. (Note: Cake will fall slightly as it cools.) After cake has cooled slightly, run knife between side of cake and pan and remove springform ring.

To serve: Serve at room temperature with garnish of choice and freshly whipped cream.

Shopper’s note: Almond meal can be found in baking aisle of most large supermarkets and health-food stores.

Write to In the Kitchen, St. Paul Pioneer Press, 345 Cedar St., St. Paul, MN 55101, or send email requests to lyndakochevar@earthlink.net.

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